At one of my favorite NYC Steakhouses, BLT Prime, instead of giving you a normal bread basket, they give you a basket filled with piping hot Gruyere Popovers. Brilliant. Not only are the popovers amazing, leaving you with the question, "how do they make these godly creations?" but they also have the recipe attached to the basket for you to take home. Brilliant, again.
So after having made popovers previously and to no avail (they were more like lead bricks than fluffy clouds of air) I decided when given the recipe to such an amazing dish, I had to give it a whirl. And with that....SUCCESS! These popovers rise perfectly, they're light, airy, and the gruyere cheese is the perfect element to these treats. The key is you have to use 2% or whole milk. When I first tried this recipe I used Fat Free Milk because it's what I had in the house.....epic fail. Fat free milk yielded brick popovers part 2. So I switched up the milk and ta-da! Popover success.
Perfectly cooked fluffy Popovers with crispy Gruyere on top